Chocolate Meringue Cake

Name: Chocolate Meringue Cake
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 250 g Dark chocolate (chopped); 2-3 tbsp Water (for melting chocolate); 100 g Butter (70 g softened, 30 g for the mold); 175 g Fine sugar (powdered/granulated); 3 Eggs (room temperature); a pinch Vanilla extract; 100 g Flour (20 g for dusting the mold); 1 pinch Salt; 500 ml Liquid heavy cream (to adjust consistency); 125 g Sliced almonds (chopped, for decoration)

Rich chocolate-flavored cake with a texture midway between pound cake and meringue, topped with a full layer of almonds.

55 min

Easy

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Ingredients

Dark chocolate (chopped) 250 g

Water (for melting chocolate) 2-3 tbsp

Butter (70 g softened, 30 g for the mold) 100 g

Fine sugar (powdered/granulated) 175 g

Eggs (room temperature) 3

Vanilla extract a pinch

Flour (20 g for dusting the mold) 100 g

Salt 1 pinch

Liquid heavy cream (to adjust consistency) 500 ml

Sliced almonds (chopped, for decoration) 125 g

Instructions

Melting the Chocolate

Chop 75 g of chocolate (note: the original ingredient list states 250 g, while the step says 75 g — likely a partial batch) and place it in a small saucepan; melt over low heat without stirring. Add 2–3 tablespoons of water and mix.

Creaming the Butter

Place 70 g of butter in a bowl and beat with a fork until it reaches a mashed-potato consistency. Pour in all of the melted sugar (note: the original description is confusing — assumed to be sugar) and beat until the mixture softens.

Mixing the Batter

Add the eggs one at a time, then a few drops of vanilla extract, and finally the melted chocolate, beating vigorously. Combine 100 g of flour, baking powder (if any), and a pinch of salt. Alternately fold in the flour and the liquid cream (500 ml).

Baking

Pour the batter into two buttered and floured molds. Bake in an oven preheated to 220 °C (setting 7) for 20–25 minutes; preheat 15 minutes in advance.